When it comes to Chaoshan beef hot pot in Guangzhou, the first name that comes to many people's minds must be "Chen Ji Shunhe". Founded in 2008 and headquartered in Shantou, Chen Jishun and Chengjun are one of the leaders of the Chaoshan beef hot pot trend in Guangzhou in recent years, and it is also a well-known beef hot pot restaurant in Shantou. At the end of 2015, the Guangzhou Tangde South Road store opened, becoming the first branch directly operated by Chen Ji Shunhe, and then blossomed all over Guangzhou in less than two years, with a booming business and a very strong reputation. "Original taste" can be said to be the innate dietary gene of Chaoshan people, and for beef hot pot, freshness is the first priority. Unlike Western-style cuisine, which emphasizes the removal of acid from meat, Chaoshan beef hot pot strictly requires that the beef is not frozen or deacidified, so it can only taste the freshness of the beef if it is eaten within a very limited time after the whole beef is slaughtered. The local beef restaurants in Chaoshan are slaughtered locally and then transported to the store, which is very fresh; In the past, it was difficult to find such fresh beef in other cities outside Chaoshan, and it was this that limited the promotion of Chaoshan beef hot pot in the past. In recent years, big cities such as Beijing, Shanghai, Guangzhou, and Shenzhen have copied Chaoshan's beef slaughtering and transportation mode, and the supply chain problems have been solved, so that beef hot pot can show its skills and become famous. Chen Ji Shunhe has done a very good job in terms of supply and supply, and has set up its own breeding and slaughtering circulation base in Shantou, whose meat sources include 3-4-year-old free-range cattle and home-raised grass-fed cattle collected from farmers in Raoping and Chenghai, and the meat quality is more solid than the 2-3-year-old cattle that are more common in the market, and the beef flavor is stronger. Chen Kee Shun and every day will select strong cattle to be slaughtered and shipped to Guangzhou, slaughtered fresh in the slaughterhouse in Huadu, the fastest one hour, the latest three hours can be delivered to each store to cut and decompose, each store a day two cows, the meat source is guaranteed, the beef is fresh enough. Knife work is also an important indicator to examine the excellence of the beef hot pot restaurant, Chen Ji Shunhe's knife work is quite neat and clean, and the beef is divided into hanging dragons, three-flower toes, five-flower toes, fat calluses, chest stalks, spoon handles, spoon skins and other categories according to different parts. According to different parts, the thickness of the knife is different, and the ratio of fat and lean to the slice is also well controlled, which can keep the meat slices in the best condition, and the taste highlights the characteristics of different parts of the beef. Chen Ji Shunhe's soup base is also quite pure and traditional Chaoshan taste, the beef bones are crushed and boiled for 6 hours, less seasonings are used, only Chaoshan's unique southern ginger is added to remove the fishy taste, the soup is clear in color, and the entrance is fresh. Chaoshan beef hot pot usually uses a clear soup pot base, which is sweet and light, which is also to highlight the fresh flavor of beef. The store's seasoning buffet, such as chili sauce, soy sauce, fried garlic, Puning bean sauce, sand tea sauce, etc., can be selected by yourself, among which the sand tea sauce is made by its own secret recipe, which is sweet, soft and mellow. The environment of Chen Ji Shunhe's store is refreshing and clean, although it is not exquisite and gorgeous, but it is also comfortable and bright, clean and hygienic, without the sloppy feeling common in Chaoshan local restaurants, and the ventilation is also very good, and there will be no smell of oil smoke and meat in the room. There are often long queues during the peak season of hot pot, so it is recommended to enter the restaurant early to save time in queuing and at the same time to taste the best batch of fresh beef.